Cookin' with Carol recipes on NBC5 - May 2003

Chicken and Vegetable Quesadillas

 

Serves 8 as an appetizer

 

Celebrate Cinco de Mayo with these festive and fun quesadillas!

 

2 cups shredded cheddar cheese

1 cup cubed cooked chicken

1/2 cup chopped roasted red bell peppers

1 (4-ounce) can chopped green chiles

2 green onions, thinly sliced

8 flour tortillas

 

Combine all ingredients, except for flour tortillas, in a medium bowl. Lightly spray one side of the flour tortillas with vegetable oil spray. Heat a nonstick pan or griddle on medium heat. Place tortillas (a few at a time), oiled-side-down, on the heated pan. Spoon about 1/2 cup of the filling mixture on one side of the tortilla. Fold the other side over the filling. Cook for about 1 to 2 minutes on each side, until tortillas are golden brown, filling is warmed through, and cheese is melted. To serve, cut each quesadilla into thirds. Serve warm with sour cream and salsa.

 

(Air Date: May 3, 2003)

Lemon Bar Cookies

 

Serves 16

 

This updated classic is a luscious and lemony sweet treat that is sure to please Mom on her special day!

 

1 cup flour

1/2 cup butter, softened

1/4 cup powdered sugar

1 teaspoon lime zest

2 eggs

2/3 cup sugar

2 teaspoons lemon zest

3 tablespoons lemon juice

2 tablespoons flour

1/2 teaspoon baking powder

1/4 teaspoon salt

 

Preheat oven to 350°F. Spray an 8-inch square baking pan with vegetable oil spray. In a medium bowl, beat together flour, butter, powdered sugar, and lime zest with an electric mixture on medium speed until dough holds together, about 1 to 2 minutes. (You can mix the dough in a food processor. It will take about 10 to 15 seconds for the dough to come together.) Press dough into an even layer in the bottom of the pan. Bake for 15 minutes, or until crust is a light golden brown. Remove from oven and reserve on a cooling rack (leaving the crust in the pan). In a medium bowl, beat eggs, sugar, lemon zest, lemon juice, flour, baking powder, and salt with an electric mixer on high speed for about 3 minutes, or until mixture is fluffy, scraping down the sides once during the mixing process. Pour mixture over warm crust and return pan to oven. Bake for an additional 20 to 25 minutes, or until top is set in the center and is light golden brown. Remove from oven and cool on a rack (in the pan) for at least 30 minutes prior to cutting. To serve, cut lemon bar cookies into sixteen 2-inch squares, place on a serving plate, and dust each with powdered sugar.

 

(Air Date: May 10, 2003)

Asparagus Parmesan

 

Serves 4

 

Celebrate spring with tender asparagus and a bounty of fresh herbs.

 

1 pound asparagus

2 tablespoons olive oil

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh rosemary

1/4 teaspoon black pepper

2 tablespoons grated Parmesan cheese

 

Snap off the bottom ends of the asparagus by gently bending each stalk. If you purchase asparagus that is very thin and young, you really do not need to peel it. If the asparagus is thick or a bit old, you may wish to peel it with a vegetable peeler. Soak in cold water to clean, then rinse and drain. Heat a large skillet over medium heat. Add oil and asparagus and sauté for 2 to 3 minutes, or until tender crisp, turning asparagus occasionally. Add chives, dill, rosemary, and pepper, and cook for an additional 30 seconds, or until herbs are wilted. Place asparagus on a serving platter and top with Parmesan cheese.

(Air Date: May 17, 2003)

Grilled Rib-Eye Steaks

 

Serves 4

 

A flavorful spice rub is the crowning touch for the king of steaks. Fire up the grill today!

 

1 teaspoon ground cumin

1 teaspoon dry mustard

2 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon Worcestershire sauce

1/2 teaspoon black pepper

1/2 teaspoon salt

4 rib-eye steaks, 1-inch thick

 

Preheat grill to high (direct heat method). In a small bowl, combine cumin, dry mustard, garlic, olive oil, Worcestershire sauce, black pepper and salt. Brush or rub mixture over both sides of each steak. Grill steaks for 3 to 4 minutes per side for rare (140° F), 4 to 6 minutes per side for medium (160° F), and 6 to 7 minutes per side for well-done (170° F). Let steaks rest for 2 to 4 minutes before serving for easier cutting and to help keep the steak juicy (juices flow from center of meat to outside during the resting period).

 

(Air Date: May 24, 2003)

Italian Salsa

 

Serves 8; Makes about 2 cups

 

Enjoy this tasty twist on a Tex-Mex favorite.

 

1 (14 1/2-ounce) can diced tomatoes, with juices

1/4 cup fresh basil, coarsely chopped

2 tablespoons olive oil

2 tablespoons balsamic vinegar

2 whole pepperoncini peppers, chopped

2 cloves garlic, minced

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

Stir together all ingredients in a medium bowl. Serve immediately with focaccia or slices of crusty Italian-style bread. Keeps in an airtight container in the refrigerator for up to 4 days.

 

(Air Date: May 31, 2003)